Pumpkin-Pecan Layer Cake

Prep 40 min
Total 3 hr 15 min
Servings 12

Say “hello” to a stunning dessert that will steal the show at your fall party, Thanksgiving dinner, special occasion, or just to make as the perfect seasonal baking project. This masterpiece of a cake has three from-scratch pumpkin layers that get added flavor from fall spices: cinnamon, ginger and nutmeg, and from toasted pecans that are stirred into the cake batter before it's baked. What takes this cake to the next level is the dulce de leche-cream cheese frosting: a tangy-sweet combination that’s both filled in-between the layers of the cake, and frosted all around it. Frosting mounds piped onto half of the cake and sprinkled with cinnamon give it a unique look that’s both whimsical and picture-perfect. MORE+ LESS-

By Betty Crocker Kitchens

Updated June 4, 2019

Make with

Gold Medal Flour

Ingredients

Cake

2 1/2

cups Gold Medal™ all-purpose flour

1 1/2

teaspoons ground cinnamon

teaspoon baking soda

1/2

teaspoon baking powder

1/2

teaspoon ground ginger

1/2

teaspoon ground nutmeg

1/2

teaspoon salt

1 1/2

cups packed brown sugar

eggs

cup canned pumpkin (not pumpkin pie mix)

cup vegetable oil

1/2

cup toasted chopped pecans

Frosting

packages (8 oz each) cream cheese, softened

1/3

cup butter, softened

1/3

cup (from 13.4-oz can) dulce de leche (caramelized sweetened condensed milk)

teaspoons vanilla

2 2/3

cups powdered sugar

Topping

1/8

teaspoon ground cinnamon

Steps

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1

Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper. In small bowl, mix flour, 1 1/2 teaspoons cinnamon, the baking soda, baking powder, ginger, nutmeg and salt. Set aside.
2

In large bowl, beat brown sugar, eggs, pumpkin and oil with whisk until combined. Stir flour mixture into sugar mixture until smooth. Stir in pecans. Pour 1 2/3 cups batter into each pan. Spread evenly.
3

Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
4

In large bowl, beat cream cheese, butter and dulce de leche with electric mixer on medium speed just until smooth. Beat in vanilla. On low speed, beat in powdered sugar, scraping side of bowl occasionally, until smooth and creamy.
5

Place one cake layer, rounded side down, on serving plate. Spread 2/3 cup of the frosting on top; top with second cake layer, rounded side down. Spread 2/3 cup of the frosting on top; top with third cake layer, rounded side up. Fit decorating bag with large round piping tip; fill with 3/4 cup of the frosting. Set aside.
6

Frost side and top of cake with remaining frosting. Using decorating bag, pipe frosting mounds on half of top of cake (use photo as guide). Refrigerate uncovered at least 1 hour.
7

When ready to serve, sprinkle cinnamon over frosting mounds. Cover and refrigerate any remaining cake.

Expert Tips

For a little more spice, try adding nutmeg and ginger to the cinnamon sprinkle on top of the cake.
You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before adding.
To toast pecans, heat oven to 350°F. Spread in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
Dulce de leche is similar to sweetened condensed milk, but it has been caramelized and is much thicker and is caramel in color. It can be found near the sweetened condensed milk or Hispanic sections in the grocery store.
A turntable is helpful when decorating a cake. You can build your cake on the flat surface, and it allows you to turn the cake as you frost, which makes it easier to decorate.
Having the right tools makes cake decorating a snap. Disposable bags makes less clean up. Piping tips make your cake look more professional. Small and large icing spatulas make it easier to smooth the frosting.

Nutrition Information

Nutrition Facts

Serving Size: 1 Slice

Calories: 740
Calories from Fat: 380

% Daily Value

Total Fat: 42g; 64%
Saturated Fat 15g 74% Trans Fat 1g
Cholesterol: 100mg; 34%
Sodium: 420mg; 17%
Potassium: 230mg; 6%
Total Carbohydrate: 83g; 28%
Dietary Fiber 2g 8% Sugars 60g
Protein: 8g

% Daily Value*:

Vitamin A: 80%; 80%
Vitamin C: 0%; 0%
Calcium: 10%; 10%
Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 7 1/2 Fat;